Singing Creek Farm

If you’re new here then you should know I am not going to write a diary entry about how these rolls are amazing, I know you are here for the recipe. I’ll just say that these are truly great and not that complicated. Enjoy!

For the Video How To:

Written Recipe:

Ingredients: 1 2/3 Cups Warm Whole Milk, 1 Tablespoon Yeast, 1/3 Cup Granulated Sugar, 1 Large egg (beaten), 1/4 Cup avocado or olive oil, 5 Cups AP Flour, 2 tsp salt, Egg wash (1 egg mixed with 1 tablespoon water), Glazer of 2 Tablespoons melted butter and 2 Tablespoons Honey.

Directions: Combine warm milk, yeast, and sugar and whisk. Let sit 15-20 minutes until yeast is bubbly and active. Then add the oil, egg, 1 cup of flour, and salt and stir until well combined. Then add the remaining flour one cup at a time until dough is sticky but not unmanageable (4.5-5 cups total flour). Lightly knead the dough until it is well combined and has come together, does not need to pass the window pane test. Place in an oiled bowl and cover with a damp towel. Let rise until doubled in size (45 mins to an hour). Punch out all the air and roll dough into a long snake. Cut into 12 equal pieces and roll each one into a ball. Place them, not touching, into a 9×13 cake pan that has been sprayed with oil. cover again and let rise, this is also when I turn my oven on to preheat to 350. Once rolls have doubled in size again (they will be touching now), brush with egg wash and place in over for 30-35 minutes. If they start to brown before fully cooked internally then cover with aluminum foil. They are fully cooked the internal temp is at 190. Once out of the oven immediately brush with the honey glaze and let cool to just warm. Serve warm.

I hope you enjoy this recipe as much as my family does!

Happy Baking!

• Danielle